Ingredients:

• 100 gms. dark dessert chocolate
• 50 ml. Sunflower oil
• 150 ml. water
• 100 gms. margarine
• 225 gms. castor Sugar
• 300 gms. self raising flour
• For Frosting:
• 100 gms. Butter
• 100 gms. soft Brown sugar
• 3 tbsp. Milk
• 1 tsp. vanilla essence
• 350 gms. icing sugar, sieved
• Cocoa powder for sprinkling

Method:

1. Break the chocolate into a bowl, add the oil, water and margarine and heat on full power for 4 minutes, stirring every minute
2. Beat the remaining ingredients until the mixture is smooth. Turn into a medium lined souffle dish and cook on low power for about 20 mins
3. Leave to stand for 10 minutes, turn onto a rack and cool
4. For the frosting, put the batter into a microwave-proof bowl with the sugar and cook on full power for 3 minutes, stirring every minute
5. Stir in the milk and vanilla essence, then microwave on full for 1 minute
6. Beat in the icing sugar and continue beating until thickened
7. Split the cake in half and sandwich the layers together with a layer of the frosting
8. Cover the cake with the remainder of frosting, swirling it with a knife blade
9. Dust the top with cocoa powder